Tender meatballs in a velvety creamy mushroom sauce — a comforting skillet supper that pairs beautifully with rice, mashed potatoes, or pasta. Minimal steps, full-bodied flavor.
Ingredients
- Meat meatballs (kufte) — 500–600 g (1.1–1.3 lbs)
- Button mushrooms — 300 g (10.5 oz)
- Yellow onion — 1 pc.
- Butter — 30–40 g (2–3 tbsp)
- Tomato paste — 1 tbsp
- Broth or water — 400 ml (1 2/3 cups)
- Cream (10–20%) — 100 ml (1/3 cup)
- Salt — to taste
- Black pepper, paprika, chili flakes — to taste
- Parsley — for serving
How to Make It
- Brown the meatballs in a well-heated skillet until lightly golden on all sides. Transfer to a plate.
- In the same skillet, melt the butter. Add the finely chopped onion and cook until translucent.
- Stir in the tomato paste, then add the mushrooms sliced thinly. Cook for 2–3 minutes so the mushrooms release their juices and take on a little color.
- Pour in the broth (or water) and cream, season with salt, pepper, paprika, and chili flakes to taste. Stir until smooth.
- Return the meatballs to the sauce, cover, and simmer over low heat for 10–15 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
- Take off the heat, scatter over chopped parsley, and serve hot with your choice of side.
Nutrition per Serving
| Calories | ≈ 495 kcal |
| Protein | ≈ 29 g |
| Fat | ≈ 36 g |
| Carbohydrates | ≈ 6 g |
| Fiber | ≈ 2 g |
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Tips and Variations
- If you’re using frozen meatballs, brown them a little longer and simmer for 3–5 minutes more.
- You can replace the cream with a 1:1 mix of sour cream and water, or with low-fat milk plus 1 tsp cornstarch for thickness.
- For a deeper flavor, add a pinch of dried thyme or pour in 50 ml (3 tbsp) dry white wine while simmering.
- For a creamier sauce, blend a portion of the mushrooms after simmering.
What to Serve With It
- Fluffy mashed potatoes or basmati rice.
- Fettuccine or spaghetti.
- Buckwheat or bulgur for a lighter side.
Storage and Reheating
- Refrigerator: up to 3 days in an airtight container.
- Freezer: up to 2 months; thaw overnight in the refrigerator.
- Reheat: gently over low heat, covered, with a splash of broth or water to keep the sauce silky.
Frequently Asked Questions
Can I cook frozen meatballs without thawing?
Yes. Brown them a little longer over medium heat until nicely golden, then increase the simmering time by 3–5 minutes so they heat through completely.
What can I use instead of cream in the sauce?
Sour cream thinned with water in a 1:1 ratio works well, or milk with 1 tsp cornstarch for body. For a dairy-free version, use coconut cream.
Which mushrooms are best?
Button mushrooms are a classic choice. Oyster mushrooms or a mix of wild mushrooms also work well; if using dried mushrooms, soak them first and add the soaking liquid to the sauce.